Speakers Corner

Speakers' Corner

In daily sessions, the "Speakers Corner" in Hall 10.1, stand D8, addresses important topics from the areas of production, processing and packaging.

All presentations are held in English.

Sunday, 28.01.2018

Host: Gill Hyslop, Editor, BakeryandSnacks

Marcia Mogelonsky, Mintel
Adrian Ling, Plamil Foods
Kerstin Bergander, Döhler GmbH

Florencia Moreno Torres, Innova Market Insights

Monday, 29.01.2018

organised by: Prof. Andrea Büttner, Fraunhofer-Institut IVV; Dr. Sabine Trupp, Fraunhofer-Institut EMFT

Nils W. Bings, DWF Germany Rechtsanwaltsgesellschaft mbH

12:30 p.m.-12:35 p.m.: Opening and chair, Carola Herbst, Project Manager Food Technology, DLG e.V.

12:35 p.m.-1:00 p.m.: A new approach for MOSH/MOAH safety evaluation - Migration Modelling, Ludwig Gruber, Laboratory Manager, Fraunhofer-Institut for Process Engineering and Packaging (IVV))

1:00 p.m.-1:25 p.m.: Methodical development of sensory claims for chocolate products, Leonie Haller, Competence Center Food, DLG e.V.

1:25 p.m.-1:50 p.m.: Filling oil migration in chocolate - impact of chocolate composition, conching and crystallization, Isabell Rothkopf, Head of Chocolate Department, Fraunhofer-Institut for Process Engineering and Packaging (IVV)).

1:50 p.m.-2:00 p.m.: Discussion and Closing, Carola Herbst, Projektleiterin Lebensmitteltechnologie, DLG e.V.

organised by DLG e.V.

Host: Jenny Eagle, Editor of Processing & Packaging, ConfectioneryNews

Grace Simpson, Goupie
Stefan Kranz, Metsä Board
Jesús Martin, ITENE
Tom Egan, PMMI

Tuesday, 30.01.2018

Food-related product safety issues are making the news and headlines more and more often. Health concerns become global in matter of seconds, and knowing what food contact materials are made of is becoming increasingly important. In addition, chocolate and confectionery are very sensitive products and require therefore packaging with excellent sensory properties. In this presentation Metsä Board will share and highlight how we see the whole value chain co-operation work very important when creating a safe food contact material lifecycle and packaging food, Katja Tuomola, Metsä Board.

12:30 p.m. – 12:35 p.m.: Opening, Simone Schiller, Geschäftsführerin Fachzentrum Lebensmittel, DLG e.V.

12:35 p.m.-1:00 p.m.: Protein enrichment of snack food, Juliette Rudzick, Advanced Research, German Institute of Food Technologies

1:00 p.m.-1:25 p.m.: Reduction of fat, sugar and salt in food: between feasibility and consumer expectation, Simone Schiller, Geschäftsführerin Fachzentrum Lebensmittel, DLG e.V.

1:25 p.m.-1:50 p.m.: Plant-based alternatives for animal ingredients in confectionery products, Alexandra Kirsch, Sales and Quality Management V-Label Germany, ProVeg International.

1:50 p.m.-2:00 p.m.: Discussion and Closing, Simone Schiller, Managing Director Fachzentrum Lebensmittel, DLG e.V.

organised by DLG e.V.

2:00 p.m.-2:15 p.m.: Opening Remarks: Overview of the Range Ingredients & Technologies to enhance Nutritional & Medicated Confectionery Products, Georg Herbertz, Herbertz Dairy Food Service

2:15 p.m.-2:40 p.m.: Flavours fo medicated Confectionery Products, Markus Wolters, CURT GEORGI Flavours & Fragrances

2:40 p.m.-3:05 p.m.: Bulk ingredients in nutritional & medicated Confectionary, Dr. Susanne Roelle, TEREOS

3:05 p.m.-3:30 p.m.: Hygienic Systems for Manufacturing functional and medicated Confectionery, Cameron Gilchrist, Baker Perkins Ltd.

3:30 p.m.-3:35 p.m.r: Summary, Georg Herbertz, Herbertz Dairy Food Service

organised by Herbertz Dairy Food Service

Wednesday, 31.01.2018

Nils W. Bings, DWF Germany Rechtsanwaltsgesellschaft mbH

1:00 p.m.-1:15 p.m.:Opening Remarks: Overview of the Range of Milk and Whey Products for Confectionary and Savory Snacks, Georg Herbertz, Herbertz Dairy Food Service

1:15 p.m.-1:50 p.m.: What does the future hold for Butter? Clemens Rück , Süddeutsche Butter & Käsebörse, Hendrik Schulze, Hoche Butter (Uelzena)

1:50 p.m.-2:20 p.m.: The Creative Use of Butter and Butter Derivatives to augment Confectionery, Bakery and Snack Products, Grégory Delattre, CORMAN

2:20 p.m.-2:50 p.m.: Use of Milk and Whey Products in Confectionery and Snacks - practical Aspects and Benefits, Andréa Pernot-Barry, DataSweet Online GmbH

2:50 p.m.-3:00 p.m.: Summary, Georg Herbertz, Herbertz Dairy Food Service

organised by Herbertz Dairy Food Service